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539 Posts in 243 Topics by 486 Members Latest Member: - sandra Most online today: 12 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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1  Recipes & Tips / Ask Your Question / Re: how to make a thin pizza base on: January 17, 2010, 09:15:22 PM
Take a look at this recipe for tips: Thin Crisp Crust Pizza
2  Recipes & Tips / Recipe Swap / Re: Pumpkin Chutney on: November 27, 2009, 03:14:41 PM
We didn't find a pumpkin chutney recipe but for other pumpkin recipes, check out Kate's Global Kitchen: Smashing Pumpkins. For chutneys, see Kate's Global Kitchen: Chilis to Chutneys.
3  Recipes & Tips / Ask Your Question / Re: Defrosting turkey on: November 20, 2009, 04:46:12 PM
Yes, you can thaw a 20 lb turkey in the refrigerator. It will take around three days depending on the refrigerator temperature and the original temperature of the frozen turkey. The turkey will keep in the fridge up to one week.

For more information about thawing and cooking a turkey see the Perfect Turkey Cookbook.
4  Recipes & Tips / Ask Your Question / Re: Defrosting turkey on: March 04, 2009, 12:49:30 AM
Yes, you can weigh down the turkey and you can you can also allow longer times for the turkey to defrost. Turkeys in some grocery stores (outside the Thanksgiving season) are often kept in deep freezers before they are moved out to the general freezer section, which may account for the longer defrost time.

Defrosting for longer periods in the refrigerator (overnight) is also okay as long as you cook the turkey soon after the defrosting is completed.
5  Recipes & Tips / Ask Your Question / Re: JAYKAY's post of Union Square Cafe Salad correction on: September 25, 2008, 03:23:11 PM
The recipe lists 1/4 cup goat cheese as the ingredient.

It also states that it is "adapted" from the Union Square Cafe cookbook.

Thanks for the "serves 4" addition.

6  Recipes & Tips / Professionals / Re: Want to learn professional fudge-making on: November 13, 2007, 09:42:52 PM
There's a book we recently profiled on the main site that discusses topics you may be interested in:

Chocolates and Confections
Formula, Theory, and Technique
for the Artisan Confectioner
by Peter P. Greweling
The Culinary Institute of America

http://www.globalgourmet.com/food/ild/2007/1007/

7  Recipes & Tips / Ask Your Question / Re: dessert inspiration on: July 26, 2007, 07:42:13 PM
The range available in desserts precludes me from making any one suggestion. For inspiration, I suggest you peruse the I Love Desserts Archives:

http://www.globalgourmet.com/food/ild/ildarc.html

Maybe one of the the April 2007 selections would work:

http://www.globalgourmet.com/food/ild/2007/0407/index.html

The recipe links are listed at the bottom of that page.

8  Recipes & Tips / Ask Your Question / Re: Wines on: July 25, 2007, 01:53:13 PM
You can serve any wines, but I generally prefer red wines with cheese. The choice of wine usually depends on the cheese. Strong flavored cheese: red. Mild cheese: Perhaps a white.

Check out Fred McMillin's wine column "On Wine" for specific suggestions:

http://www.globalgourmet.com/food/wine/winearc.html.
9  Recipes & Tips / Ask Your Question / Re: Szechuan chicken on: July 25, 2007, 01:49:15 PM
I didn't find a Szechuan chicken recipe on our site but I did find:

http://www.globalgourmet.com/food/cookbook/2007/mastering-grill/sesame-salt.html.

This rub can be used on chicken, seafood, meat, or other poultry.

For a specific recipe, this one looks good: http://www.annes-recipes.com/recipes/meat_and_poultry/chicken/spicy_szechuan_chicken_recipe_909.html.

There are also quite a few "10-Minute" Szechuan chicken recipes proliferating on the net. You can try our SUPER search page: http://www.globalgourmet.com/search/ to find them.
10  Recipes & Tips / Ask Your Question / Re: Can I fry with Olive Oil? on: April 14, 2007, 02:11:54 PM
Of course you can use olive oil to fry chicken. You can also use canola or any other oil. Which oil you choose depends on budget, taste preferences or health concerns.
11  Global Gourmet / Introduce Yourself / Re: Hello Dav here on: January 31, 2007, 04:07:46 PM
Welcome to the Global Gourmet.

Where are you from?

In the early days of the web, thje 90s, most of our visitors were from the USA. But as the Internet has grown in the 21st Century our stats from Google Analytics show that a larger percentage of visits than ever before are coming from around the world.
12  Recipes & Tips / Ask Your Question / Re: Can you? on: January 31, 2007, 03:59:16 PM
Steamed rice is a perfect backdrop to many of the dishes featured in the book. Perfectly steamed rice should be hot and fragrant. The type of rice you choose will have an effect on the cooked grain's texture. Jasmine or basmati rice has long kernels that are dry and have a tendency to separate. Sticky rice, as well as short- and medium-grain varieties, are moister with a greater tendency to hold together. Saffron rice has a rich golden hue.

Measure the rice, planning on about 1 cup dried rice for 6 people. Combine the rice and 2 cups cold water in a sauce pan. Add about 1 teaspoon salt (more or less to your taste) and bring the water to a boil over high heat. (For saffron rice, add 4 or 5 crushed saffron threads.) Immediately turn the heat to low, cover the pan tightly, and cook until the rice is tender. Check the rice from time to time as it steams; you may need to add a bit more water if the pot is dry but the rice is still crunchy. White rice usually takes about 15 minutes. Brown rice can take anywhere from 35 to 45 minutes.
 
from:
The Culinary Institute of America One Dish Meals
Flavorful Single-Dish Meals from
the World's Premier Culinary College
From the Culinary Institute of America
Lebhar-Friedman Books

http://www.globalgourmet.com/food/special/2006/one/fried-rice.html
13  Recipes & Tips / Cookware, Tools & Appliances / Re: Gastrolux Cookware on: November 13, 2006, 08:29:52 PM
I received tihs email message by mistake. Brent meant to send it to Yolanda but Yolanda's message was retrieved after a server crash and reposted by me as GG Archive. Here's his answer to her query:

Hello Yolanda,
 
Not sure if you received all the information you need, however, Active Concepts is a distributor for Gastrolux, and we ship everywhere in North America.
 
Please let me know if you need any further information.
 
Best regards,
 
Brent Ness
Active Concepts Ltd.
403-689-3360
 
www.activeconcepts.ca <http://www.activeconcepts.ca/>
 
“Supporting Healthy Lifestyles”
14  Global Gourmet / Global Gourmet Announcements / Personal Messages on: October 13, 2006, 11:57:56 PM
If you want to send a personal message to another message board member rather than posting directly to the public boards, you should read the HELP file (use the HELP button that appears near the top of every page). Click on the Personal Message topic in bold type along the top of the HELP screen.

This is for people who don't like to read a lot of instructions:

The fastest way to send a personal message is to click on the word "messages" in the phrase at the top of this page:

"Hey, [your user name], you have x messages, x are new."

Or click on the IM icon to the left of any post (like this one) to send a message to the person posting the message.

Other methods are outlined in the HELP file.
15  Global Gourmet / Global Gourmet Announcements / The New Board - Finally! on: October 13, 2006, 09:08:33 PM
After being on and offline for the past year due to server problems , a move, etc., the NEW message boards are finally here.

We have posted some "previously worn" messages to help the forum get started--anything posted by Archived Messages is from the old boards. Don't expect a reply from those usernames listed inside archived messages--but you're welcome to post replies to the old messages -- you might start a dialogue with new members as we begin to promote the board...

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